Ingredients

The following ingredients have 4 Servings
  • 2 sheets of yucan crunch crackers (you can sub other paleo/ AIP crackers, but these work best)
  • 1/2 cup coconut butter, melted
  • 1/4 cup coconut oil, melted
  • 3 tbsp cocoa powder (sub carob for AIP)
  • 2 tbsp maple syrup or honey
  • 1/2 tsp sea salt
  • FOR THE DRIZZLE & TOPPING
  • 2 tbsp + 2-3 tsp melted coconut butter
  • 1/2 tsp matcha powder
  • 2-3 tbsp crushed freeze dried strawberries

Instruction

  • Prepare a baking sheet lined with parchment paper and set aside
  • Take two sheets of yucan crunch crackers (or 2-3 cups of the crackers that you’re using) and break them up into smaller pieces. Lay them out on the parchment paper.
  • Combine the coconut butter, coconut oil, cocoa powder, and maple syrup in a mixing bowl and thoroughly combine until smooth. Pour over the crackers and thoroughly coat. Add more coating if needed. Top with sea salt.
  • Place the crackers in the fridge for 2-3 hours or overnight to set. Remove when coating has hardened.
  • For the drizzle, combine 2 tbsp of melted coconut butter with matcha powder and mix. Using a small spoon, lightly drizzle the matcha over the crackers
  • Next, combine 2-3 tsp of melted coconut butter with the crushed freeze dried strawberries and add them to the top of the crackers.
  • Place the christmas crack back in the fridge for an hour or so, or until the decorations are hardened and set
  • Serve chilled and enjoy!!